I made these rolls for Sunday lunch. They were soft and had a wonderful flavor. I doubled the batch without any trouble, and froze the extra unbaked rolls to use for Thanksgiving dinner.
Lion House Restaurant Dinner Rolls
2 - cups warm water
2/3 - cup nonfat dry milk
2 - tablespoons active dry yeast
1/4 - cup sugar
2 - teaspoon salt
1/3 - cup butter, softened
1 - egg
5 - 5 1/2 - cups all purpose flour (I used ½ whole wheat and ½ unbleached flour)
In your mixer combine water and dry milk. Stir until dissolved. Add yeast, sugar, salt, butter, egg and 2 cups flour.
Mix on low speed until ingredients are wet, then for 2 minutes on medium speed. Add 2 more cups flour, and mix on low speed until ingredients are wet, and 2 minutes on medium speed.
Add remaining flour. Once combined, knead with hands, or turn on your kneading function on your bread mixer. (If you are using a Bosch or similar mixer, you can knead dough for 5 minutes, skip the first rising, and go straight to cutting & shaping rolls)
Place dough in an oiled bowl. Turn over once so dough is covered with oil. Cover with plastic, and let rise in a warm place until double in size. Place dough on floured surface.
Roll out dough, and brush with melted butter. Cut rolls into desired shape and size. Twelve rolls should fit in a 13 x9 pan. Place on a greased or parchment paper lined baking pan. Let rise in warm place until rolls are doubled in size.
Bake at 375 degrees for 15 to 20 minutes or until browned. Brush with melted butter while hot.
Here is a great video of a Lion House baker demonstrating an easy, quick way to cut and shape the rolls.
To freeze rolls: After shaping the rolls place them on a waxed paper-lined baking sheet. Place the rolls in the freezer and freeze until firm. When the rolls are solid, transfer to a freezer bag. Freeze for up to 4 weeks.
To use frozen rolls: Arrange frozen rolls on baking sheets coated with cooking spray. Cover rolls with plastic wrap coated with baking spray. Place in a warm place and let the rolls rise until doubled in size. Bake at 375 degrees for 15-20 minutes or until golden brown. Brush with additional butter while hot.
Recipe yields: 2 dozen large rolls
Adapted from: Lion House Bakery Cookbook